Featured Recipe
Spicy Crab Fritters
By Kate
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Small or large crab fritters made with fresh crab, white fish sticks, and a spicy mayo mix. Uses tempura batter and Japanese-style panko for crunch. Fry until golden brown and serve hot or warm. Gluten-free, dairy-free, nut-free. Easy adjustments for crust and fish varieties.
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Prep:
25 min
Cook:
15 min
Total:
40 min
Serves:
12 small or 6 large fritters
seafood
easy recipes
fritters
gluten-free
snack
Introduction
Crab cakes that crackle with heat and crunch, not mushy blobs. Swap some snow crab with shredded white fish here for better texture. Red onion and fresh chives add sharpness, while chili garlic sauce punches up the heat but not too much—learn control in spice balancing. Using tempura batter instead of eggs keeps coating crisp and light, no greasy heaviness. Watch the oil temperature closely; dropping too low will cause soggy crust, too high and the crust burns before the inside warms. Chill your formed cakes if mixtures feel weak; it firms them so frying goes smoother, less risk of breakage. Toasted Japanese panko—go gluten-free if you need—lasts crunchiest. Avoid bread crumbs with finer grain; they flop. Fry small batches only or they drop temp fast, leading to greasy fritters. Ultimate takeaway: watch your mix moisture, oil heat, and coat thickness. Simple steps but nail them and you’re golden-fried glory every time.
Ingredients
About the ingredients
Onion choices matter: red for sharp bite, sweeter whites mute flavor. Chives can be replaced with fresh parsley or scallions for fresher punch, but watch quantity to avoid overpowering. The chili garlic sauce can be swapped for sriracha or homemade chili paste depending on heat preference. Vegan mayo works for dairy sensitivity; egg yolk critical for binding but if you need to swap, try flaxseed slurry (1 tbsp flaxseed meal + 3 tbsp water). White fish sticks replace imitation crab for better texture and less sweetness. Panko breadcrumbs provide airy crunch; avoid using standard breadcrumbs as they absorb too much oil. Tempura batter mix ensures light coating; if unavailable, mix equal parts rice flour and cornstarch with sparkling water. Salt and pepper should be final seasoning judge; crab can vary widely in salt content. Resting mix in fridge tightens it, prevents crumble. Use freshest crab you can access—canned drained well or fresh lumps.
Method
Technique Tips
Always test oil temperature with small piece before frying fritters; ideal is steady sizzle without smoke. Mix ingredients gently; overmixing crushes crab lumps and makes dense fritters. When dipping in tempura, do it quickly to avoid batter thickening and clumping. Press panko gently after dredging so crumbs adhere but don’t overload or crust will be dense and soggy inside. Don’t overcrowd fryer; oil temp drops, resulting in greasy fritters and uneven cooking. Look for bubbling to slow down as sign crust is browning properly. Remove when crust is golden, not burnt. Drain fritters on paper towels immediately. If making large fritters, consider longer frying but watch for drying out. Hold cooked fritters in warm oven rather than stacking to keep crispness, stacking leads to steam sogginess. Leftover batter can clump, keep it cold until use or stir in extra sparkling water to thin. Make crab cakes 30 minutes ahead to help hold together.
Chef's Notes
- 💡 Watch oil temp closely. Too low? Fritters absorb oil, soggy mess. Too hot? Crust burns before inside warms. Ideal is steady sizzle.
- 💡 If fritter mixture feels too soft for shaping, chill for 20 minutes. Firms it up, keeps structure while frying. Less breakage.
- 💡 Experiment with fish options. Cod or tilapia can swap for white fish sticks. Texture varies, adjust moisture accordingly.
- 💡 Using panko instead of regular crumbs? Good move. Standard crumbs soak up oil. Airy panko stays crispier longer. Avoid heavy components.
- 💡 Oil temperature drops when adding too many fritters. Fry small batches only, watch bubbling slows. Greasy fritters? Not what you want.
